Stabilize your grill at 400°F. Set up your grill for two-zone cooking by placing 1 half-moon deflector shield in the Divide and Conquer system.
Evenly season each pork porterhouse with the chili lime seasoning and place them on the grill on the direct side, then close the dome.
While the pork porterhouse is on the grill, make the Pura Vida Sauce. Combine the following in a bowl and whip till fully incorporated:
- 2 ounces Fresh Squeezed Lemon Juice
- 1 tablespoon Whole Grain Mustard
- 1/2 cup Olive Oil
- 1/4 teaspoon Kosher Salt
- 1 teaspoon Garlic (fresh, minced)
- 4 tablespoons Cilantro (rough chop)
- 3 tablespoons Chipotle in Adobo
- 1/4 teaspoon Black Pepper (fresh cracked)
After 2 minutes, turn the porterhouses 90 degrees. If you want more char, lower the grill grate so the pork is closer to the flame.
Season the avocados and place them flesh side on the grill for 1 minute, then remove and reserve until plate up.
Once you like the char on the pork, flip and grill the other side. Once you like the char and bark on both sides, move the pork over to the indirect side and cook until you reach an internal temp of 145°F on the loin (total cook time around 12 minutes).
Remove from the grill and allow to rest for 5 to 8 minutes. Slice off the bone then slice into bite size portions.
Transfer to the presentation plate, garnish with the avocado (removed from the skin and sliced). Drizzle the pork, avocado and plate with Pura Vida Sauce and enjoy!